Damonic
Well-Known Member
I need to find time to attempt this, sounds good.
I have some harvested DT yeast. I'm planning on doing one of these recipes in a few weeks.
I was planning on letting this sit in primary for 2.5 weeks total, then boiling a small amount of water / sugar (letting it cool), then adding that to the primary container to settle for another day. After that, I was going to bring it straight to the bottles to rest for a few months. Is this doable?
Recipe Type: All Grain
Yeast: Wyeast Labs 1388
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.089
Final Gravity: 1.021
IBU: 22
Boiling Time (Minutes): 60
Color: 41
Primary Fermentation (# of Days & Temp): 14 65
Secondary Fermentation (# of Days & Temp): 21 65
Recipe: Delerious Belgian tripppel
Asst Brewer:
Style: Belgian Tripel
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.46 gal
Estimated OG: 1.089 SG
Estimated Color: 4.1 SRM
Estimated IBU: 22.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
12 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 75.00 %
1.25 oz Styrian Goldings [5.25 %] (60 min) Hops 16.9 IBU
0.50 oz Styrian Goldings [5.25 %] (15 min) Hops 3.4 IBU
0.50 oz Saaz [2.70 %] (15 min) Hops 1.7 IBU
0.50 oz Saaz [2.70 %] (0 min) Hops -
4.00 gm Ginger Root (Boil 10.0 min) Misc
4.00 gm Seeds of Paradise (Boil 10.0 min) Misc
12.00 gm Coriander Seed (Boil 10.0 min) Misc
4 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 25.00 %
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale
This is what I did..I searched in the northern brewers brew talk and they have been experimenting with recipes for years now and this seemed to be the closest that most had come up with. It is not exact but very close..Several of the brewers were experimenting with reusing the yeast from the bottle..it is the only way to get it exact..What I read was that this strain of yeast (1388) was the closest but not the same. Mash around 148 to 149. and age for a long long time...repitching yeast is recommended becasue of how long you have to keep in carboy
Jay
I don't know a very good answer to this one, but I'll try to offer what I can. The champagne bottles are necessary if you are planning on surpassing a certain amount of CO2 per bottle (something like 3.5 volumes) because the regular 12 oz bottles aren't thick enough and may break.
I read that somewhere when I was searching for champagne bottling info for my wedding beer (just because I thought it would be cool to be able to pop corks at the wedding). However, I haven't ever bottled something with very high volumes of CO2 and also have never had a regular bottle not be able to handle the CO2, so I've got no personal experience with this.
4 lb's of sugar?? that seems a lot.
Checking up on the results of DT clones. How'd it go? what would you do differently? I think I'm gonna make it sometime this month. Nearly an oz of coriander in the one version seems like a ton.
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